Chocolate Chai Cupcakes recipe
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Ingredients
- 6 tablespoons nonfat dry milk powder ¾ cup hot black tea, or as needed nonstick cooking spray with flour 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice ½ teaspoon ground cloves ¼ teaspoon ground black pepper 1 cup all-purpose flour 1 cup lightly packed brown sugar 6 tablespoons unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ¼ cup sunflower seed oil 1 egg, lightly beaten 1 teaspoon grated fresh ginger
Nutrition Info
- 304.9 caloriescarbohydrate: 47.9 gcholesterol: 28.8 mgfat: 11.1 gfiber: 3 gprotein: 6.9 gsaturatedFat: 1.8 gservingSize: -sodium: 504.2 mgsugar: 27.7 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Chai Cupcakes
Directions
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Put nonfat milk powder in a measuring cup, stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined, fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.